Red Cabbage Salad

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We have a monster head of cabbage I’ve been trying to work my way through. I’ve made this salad a few times this past week, and I really enjoy it. In fact, I’ll probably make it a few more times until the cabbage is used up. Hope you enjoy it too.

  • ~1 cup sliced red cabbage
  • 3-4 tablespoons dried cranberries
  • 1-2 tablespoons pepitas
  • drizzle of walnut oil
  • drizzle of sherry vinegar
  • freshly cracked pepper
  • sea salt
  1. Put the cabbage, cranberries, and pepitas in a bowl. Grind in some pepper and add a big pinch of salt.  Add the oil and vinegar. Mix to evenly coat. Enjoy.

(Serves 1)

I generally chop my cranberries, but that’s not necessary. I’m quite fond of the walnut oil and sherry vinegar combo. Feel free to use whatever oil/vinegar combo you have on hand. Experiment to your heart’s content. And if you happen to be working your way through a monster head of green cabbage, I see no reason to let that stop you from trying this red cabbage recipe. ;)

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  1. I just got my first food processor, and gave this recipe a whirl–it’s so good! I used apple cider vinegar because I didn’t have any sherry vinegar, and it worked out just fine. Thanks for sharing!

  2. Awesome, food processors sure do make things easy.

  3. Hi! Just wanted to let you know that I included your salad in my post, “An Allergy Friendly Christmas Dinner” today. Looks delicious!

    Happy holidays,
    Lisa @ Allergy Free Vintage Cookery

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